Scalloped Potatoes with Ham

I cooked a ham the other day and had lots of leftovers. The first meal was ham and candied sweet potatoes (the recipe is on here).  Then we had breakfast for dinner the next night (sliced ham, scrambled egg sub & toast). Next I cut the majority of the meat off the bone and used the bone & some of the meat to make Navy Bean Soup (have to try to figure the P+ on that so I can share the recipe). And the final 'thing' to do with the ham was this. What a great 'memory' meal! I can remember my Mom making a ham and scalloped potatoes to go with it for our 'big' Sunday meal. I could easily say this was delicious 'comfort' food. Try it!

SCALLOPED POTATOES WITH HAM

Makes 4 Servings

1 Serving = 6 PointsPlus™

4 TBSP light butter, divided

1/4 cup all-purpose flour
1/2 tsp dried parsley flakes
1/2 tsp salt
1/4 tsp dried thyme
1/4 tsp ground black pepper
2 cups fat-free milk
4 cups potatoes, peeled & thinly sliced
1 1/2 cups chopped cooked ham
1 small onion, finely chopped

Preheat oven to 375º. Lightly spray an 8 x 11” baking dish. Set aside.

In a medium saucepan, melt 3 TBSP butter. Stir in flour, parsley flakes, salt, thyme & pepper until smooth. Gradually add milk; bring to a boil. Cook & stir for 2 more minutes.

 

 

 

 

 

 

In a large bowl, combine potatoes, ham & onion.

 

 

 

 

 

 

Place half of this in a sprayed 8 x 11“baking dish. Top with half of the sauce. Repeat with remaining potatoes/ham/onion.

 



Cover & bake for 65 – 75 minutes or until potatoes are almost tender. Dot with remaining 1 TBSP butter. Bake, uncovered, 15 – 20 minutes longer or until potatoes are tender.

MY SPIN: I put more ground black pepper on this after pouring the milk sauce. For some reason, to me, scalloped potatoes should have lots of black pepper! Also, I would bake a little longer than the final 15 – 20 minutes so the potatoes get a little more of a golden color.

My plate. I served this with fresh steamed broccoli.



Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan

New gadgets!

Oh how I love Kitchen Collection.....the kitchen outlet store in Crossville!

I had a coupon that was to expire tomorrow.....spend $50 and get $10 off. Who could let a coupon like that just expire? Certainly not me! Especially for that store. So up the mountain we went. I know hubby wasn't thrilled....he never really even entered the store!

When they opened, there was a lady just standing there.....so I literally jumped into the store and said "I'm the first one in the store! I win! I win! You didn't cross the line into the store! I win!"  I just can't understand why she, at first, looked at me like I was nuts! The guy working the store and I thought it was pretty funny....and after a couple of seconds, the lady did too. Jeepers! Life is too short to not have a little crazy fun every now and then!!

Anyway......here is a pic of my newest gadgets! I needed a new roasting pan.....the old one was cheap and crummy. The Frozen Treatmaker.....for Yonanas 'stuff'. And then just a few other things I couldn't live without! The one thing I really really wanted.....a Souffle Dish.....they didn't have it. I guess I'm just not supposed to make a souffle! Oh well.

Locals to me......if you haven't made the trip up the mountain to this store, you don't know what you're missing!!!

Later!
Loving Life(time)!
Jan

Blueberry Cheesecake

I think I'm going to start a support group for those of us who have 'Ingredientaphobia'! Yes, I just made that word up. The definition is: People who are afraid of recipes because they look like they have alot of ingredients.  Which is true for this recipe, but you probably have most of them in your pantry/refrigerator already! But if you don't, this recipe is so worth a trip to the store to get them! Come on.....cheesecake for a mere 3 PointsPlus™!!! What are you waiting for? (I know....me to make you one and deliver it to your door!)

BLUEBERRY CHEESECAKE

Makes 9 Servings

1 Serving = 3 PointsPlus™

CRUST:

4 sheets reduced fat graham crackers, crushed (comes out to a tad more than 1/2 cup)

2 TBSP light butter, softened

CAKE:

1 (8 oz.) package Neufchatel cream cheese, softened
1/4 cup Splenda granulated
1 tsp vanilla
3/4 cup (6 oz.) fat-free plain Greek yogurt
2 large egg whites (6 TBSP liquid egg whites)
1 TBSP fresh lemon juice (@ 1/2 of a large lemon)
1 TBSP all-purpose flour
1 cup blueberries

SAUCE:
1 1/2 cups blueberries
1/2 cup water
1/3 cup Splenda granulated
1 TBSP fresh lemon juice (@1/2 of a large lemon)
1 TBSP cornstarch mixed with 2 TBSP cold water
1/2 tsp vanilla

Preheat oven to 350º. Spray an 8” square baking dish.

Mix together the graham cracker crumbs and butter with a fork in a small mixing bowl until evenly moistened. Press into the bottom of the baking dish.

 

 

 

 

 

 

 

 

On low speed in a large mixing bowl, gently beat the cream cheese, 1/4 cup of Splenda and 1 tsp vanilla until smooth. Gradually beat in the yogurt, egg whites, 1 TBSP lemon juice and flour until just combined. Fold in 1 cup of blueberries.

 

 

 

 

 

 

 

 

Pour over crust in baking dish. Place that dish in a bigger baking dish (13 x 9) with 1” of water in the bottom.

 

 

Bake 25 – 28 minutes until the center is almost set. Remove from the oven; remove from the water. Cool to room temperature and then in the refrigerator for a few hours.

 

 

For the sauce: In a small saucepan over medium heat, combine 1 1/2 cup blueberries, 1/2 cup water, 1/3 cup Splenda and 1 TBSP lemon juice. Bring to a low, gentle boil; stirring frequently. In a small bowl, combine the cornstarch and 2 TBSP cold water. Slowly stir into the berries. Simmer about 3 minutes. Gently stir in 1/2 tsp vanilla. Remove from heat.

 

 

Cut the cheesecake into 9 pieces and serve topped with the sauce.

 

My piece....it WAS good!

 

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan

Beef & Zucchini

Let me just say that Abe said this tastes better than it looks! And I had to giggle.  This was dinner last night.....but I can actually see this in a bowl....while watching a football game.....kind of like a faux chili. Anyway, it was very good and very filling and I'd tweak it just a tad more (see MY SPIN).

BEEF & ZUCCHINI

Makes 4 Servings

1 Serving = 4 PointsPlus™

2 medium zucchini, cut into 1/4” chunks
1 lb. lean ground beef (93/7)
1/2 medium onion, chopped
1 (16 oz.) jar salsa
1 tsp ground cumin
2 garlic cloves, chopped (or 1 tsp minced)
salt & pepper to taste

Brown beef with onions, garlic, salt & pepper in non-stick skillet.

Add salsa and cumin. Cover and simmer on low heat for another 10 minutes.

Add zucchini chunks. Cover and cook for 10 minutes more.

MY SPIN: The next time I make this, I'll use Medium salsa instead of Mild to give this more of a 'bite'. And more garlic, but we love garlic. I served this with a side of Tater Tots, but think it would be good in a bowl.....alone.

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan

Apple 'Custard'

I'm baaaaack!!!!! The dishwasher is fixed and I couldn't wait to make this lovely little apple dish!

APPLE 'CUSTARD'

Makes 4 Servings

1 Serving = 2 PointsPlus™

 

 

Cooking spray

1/2 cup unsweetened applesauce
1/3 cup fat-free milk
1/4 cup fat-free egg substitute
3 TBSP packed brown sugar
1 TBSP light butter, melted
1/2 tsp vanilla extract
1/2 tsp maple extract
3/4 cup apples, cored, peeled & chopped
1/3 cup instant oats

Preheat oven to 375º. Spray 4 5-oz. ramekins. Place on 15x10x1” baking pan. Set aside.

In a medium bowl, combine applesauce, milk, egg substitute, brown sugar, butter, vanilla and maple extracts.

 

 

Stir in chopped apples and oats.

 

 

 

 

 

 

 

 

Divide among the 4 ramekins.

 

 

Bake @25 minutes or until a knife inserted in the center comes out clean.

Cool for 15 minutes on a wire rack.

 

If desired, sprinkle powdered sugar on top before serving.

MY SPIN: I actually used a little more than 3/4 cup apples.

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!

Jan

Dishwasher Recall

 

 

Chez Jan is temporarily closed.



Why you (didn't) ask? Because, after owning my dishwasher for FIVE years, GE has finally decided to recall it. If I use it, I might burn my house down. So off to Fred's (a discount store) I trekked to buy my latest 'kitchen gadget'......

 

So you can see, I'm washing dishes by hand until it gets fixed. The part was delivered the day after I called them. They won't be here until September 5th.....some time between 8AM & 5PM. Gotta love that appointment time!

And why does it seem that everyone wants to come visit us when I don't have a dishwasher? Last week we had company come on Thursday and they left on Friday. Then we had more company on Saturday and they stayed until Monday. Tomorrow we're having more company and I'm not sure if they're staying until Sunday or Monday (since it's Labor Day weekend).

September 5th is next Wednesday. Thinking I'll definitely be in the mood for some Kitchen Therapy on September 6th!

Later!
Loving Life(time)!
Jan

Lemon Berry Tart

I have been hunting for a tart pan for what seems an eternity.....and I finally got one last Saturday. Then I had to decide whether to make an apple, peach or blueberry tart. Blueberry (obviously) won. These pictures are what I made, but I've tweaked the recipe even more to make it 'fit' the 11" tart pan. The way I made it....it's really good. And it'll probably be even better after I let it chill in the fridge like it's supposed to, but I was impatient and HAD to taste it! I will definitely make this again....it's just that good!

LEMON BERRY TART

Makes 12 Servings

1 Serving = 4 PointsPlus™

CRUST:

14 sheets of reduced fat graham crackers, smashed into crumbs
1/2 cup melted light butter
3 TBSP Splenda granulated

Preheat oven to 350º. Spray an 11” tart pan.

Mix all ingredients together. Press into the bottom and slightly up the side of the tart pan. Bake for 10 minutes. Cool completely.

LEMON FILLING:

3 TBSP corn starch
3 TBSP all purpose flour
pinch of salt
3/4 cup Splenda granulated
3/4 cup fat-free egg substitute
zest of 1 large lemon
juice of 1 large lemon
1 cup water
1 1/2 TBSP butter

In a medium saucepan, combine corn starch, flour, salt & Splenda. Pour in the water and stir constantly over medium-low heat until it comes to a slow boil. Remove pan from heat and reduce to low. Pour 1/2 cup of this mixture into the egg substitute while whisking constantly. Pour this back into the saucepan, whisking constantly. Return saucepan to the stove and cook for an additional 3 minutes, stirring constantly. Remove from heat and stir in the lemon zest and juice. Whisk in the butter in 2 pieces.

Allow filling to cool to warm before pouring into the baked crust and then cool completely.

BLUEBERRY TOPPING:

4 cups fresh or frozen blueberries
3/4 cup Splenda granulated
1/4 cup water
2 rounded TBSP corn starch

Bring the berries and Splenda to a gentle boil.

Mix the corn starch with the water and add slowly to the boiling berry mixture, stirring constantly. Boil gently for 1 minute, stirring constantly.

Cool and pour over lemon layer.

Chill for a couple of hours before serving.

MY SPIN: When I say to let it cool.....I mean let it cool! LOL

This is what happens when you don't let it chill for a couple hours.....it looks 'runny' but is still yummy!

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan